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Lemon Poppyseed Bundt Cake

  • Author: Molly
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x


This Lemon Poppyseed Bundt Cake is an easy but beautiful cake, studded with poppyseeds and fragrant with fresh lemon! It’s the perfect thing to make for special spring holidays, like Easter or Mother’s Day. It’s simple but impressive!



For the Cake: 

  • 2 sticks (1 cup) of unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 3 tablespoons lemon zest (from 2 large or 3 medium lemons)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract

For the Glaze: 

  • 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
  • 1 cup powdered sugar

Additional poppy seeds or lemon zest, for garnish (optional)


For the Cake: 

  1. Preheat the oven to 325°F and generously grease a 10-inch bundt pan. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy and lightened in color, about 3 minutes. Add in the lemon zest and mix to combine.
  3. Meanwhile, whisk together the flour, baking soda, salt, and poppy seeds in a medium mixing bowl.
  4. Whisk together the buttermilk and lemon juice in a measuring cup.
  5. Add the eggs and vanilla to the butter and sugar and beat until just combined.
  6. Add in half of the dry ingredients and mix until just combined.
  7. Pour in the buttermilk mixture and mix to combine.
  8. Pour in the renaming half of the dry ingredients and mix until just combined – resist the urge to overmix the batter. As soon as no dry clumps are visible, stop mixing.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 60-70 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the cake to cool in the pan for at least 15 minutes before inverting onto a cooling rack set over a baking sheet to finish cooling.

For the Glaze:

  1. Whisk together the lemon juice and powdered sugar until creamy and smooth.
  2. Pour the glaze over the cooled bundt cake.
  3. Garnish with additional lemon zest and a sprinkling of poppy seeds (totally optional).
  4. Allow the glaze to set for about 15 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: cakes

Keywords: lemon poppyseed desserts, lemon poppyseed cake, lemon poppyseed bundt cake, lemon bundt cake